This rich chocolate cake is a huge hit and easy to make as a bonus.
Cake
1 cup (2 sticks) butter or margarine, softened.
2 cups granulated sugar
1/3 cup unsweetened cocoa
4 large eggs
1 3/4 cups all-purpose flour
1 cup chopped pecans
1 tsp vanilla
Icing
1/2 cup (1 stick) butter or margarine
1 3/4 cup sifted powdered sugar
2 cups miniature marshmallows
2 Tbsp unsweetened cocoa powder
1/4 cup milk
1/2 cup pecan pieces
Garnish
Sweetened whipped cream
Maraschino cherries
1. Heat oven to 350 degree F. Grease and flour 13 x 9 inch baking pan.
2. For cake, in large bowl, beat together butter, sugar, and cocoa until smooth and creamy. Add eggs, one at a time, beating well after each addition. Add flour, pecans, and vanilla. Mix just until blended. Pour into pan.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool on wire cooling rack.
4. For icing, combine butter, sugar, marshmallows, cocoa, and milk in medium saucepan. Cook over medium-low heat just until marshmallows are melted, stirring frequently. Drizzle over cake. Sprinkle with pecans and cool completely. Garnish with whipped cream and cherries.
TIPS:
*Start with ingredients at room temperature. They’ll blend faster and more evenly.
*Use correct size pan. To Check, measure across top from inside edge to inside edge.
*Heat oven to correct temperature before baking.
*Bake on center oven rack.
*Begin testing at minimum baking time. When wooden pick inserted in center comes out “clean” with just a few crumbs clinging to it—cake is done.
